CORN on the COB with lime butter


corn on the cob with wime cilantro butter


  • Corn (one per person)

  • Lime Compound Butter (see recipe)
  • 1/2 bunch cilantro, leaves only
  • Parmesan Reggiano cheese, grated, as desired


Clean fresh corn of silks and husks. Place into perforated pan or basket for steaming. Bring water to boil and place in basket and cover for 4-7 minutes.
Remove to bowl and toss to coat with lime compound butter. Add Parmesan reggiano cheese and serve while hot.
*Corn is best picked and cooked and consumed!  Sugars in corn turn to starch within 3 days of picking, and the essence of fresh corn is gone. Buy close to using as possible.

Lime Compound butter


  • 1 pound butter, softened

  • zest from 3 limes
  • juice from one lime


Beat together butter, zest and juice to a smooth mixture. Turn out onto a piece of parchment or waxed paper and roll into 2″ diameter log. Wrap in foil and freeze solid. When needed, cut off amount you want and return log to the freezer.


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